KEY LIME CURD
Prepare an ice bath by filling a large bowl with ice; place a medium bowl on top of ice. Set aside. Whisk together 3 large egg yolks, 2 large eggs, 1 cup granulated sugar, and 3/4 cup bottled Key lime juice (such as Nellie & Joe's) in a medium saucepan over medium. Cook, whisking constantly, until sugar is dissolved, about 3 minutes. Whisk in 2 Tbsp. cornstarch. Increase heat to medium-high, and bring mixture to a boil, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; whisk in 7 Tbsp. unsalted butter, 1 tablespoon at a time, until butter is melted. Pour mixture through a fine wire-mesh strainer into medium bowl over ice bath. Stir mixture often, using a rubber spatula, until cooled to room temperature, about 10 minutes. Remove bowl from ice bath; place plastic wrap directly on curd (to prevent a film from forming). Chill completely, about 1½ hours. To serve, spoon over ice cream, and sprinkle evenly with ½ cup graham cracker crumbs and 2 tsp. lime zest.
SALTED BUTTERSCOTCH POPCORN
This story is from the Summer 2023 edition of Coastal Living.
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This story is from the Summer 2023 edition of Coastal Living.
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